Milk Chocolate Cupcakes
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With two types of chocolate, these treats will appeal to the chocoholic in all of us.
Servings: 12 cupcakes
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 192 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 19 g |
| fibre | 1 g |
| chol | 56 mg |
| sodium | 184 mg |
| potassium | 59 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 9% |
| folate | 10% |
Suggested Recipes
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2 oz (60 g) semisweet chocolate, chopped
1 oz (30 g) milk chocolate, chopped
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
3/4 cup (175 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) sour cream
Preparation:
In bowl over saucepan of hot (not boiling) water, melt semisweet and milk chocolates; let cool to room temperature.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and chocolate.
In separate bowl, whisk flour, baking powder, baking soda and sa< stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and chocolate.
In separate bowl, whisk flour, baking powder, baking soda and sa< stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Tags:
Cakes; Chocolate; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Bake;
Source
Canadian Living Magazine: May 2009
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